Another little Review of QM2´s 9th of June to 25th of June voyage

[ballroom-cruisers]

6 minutes ago, Host Hattie said:

The Turf that came with my Surf and Turf was lovely unlike the Sirloin ! Nice size portion and perfectly cooked.

 

I'm envious!

[Victoria2]

We don't eat red meat at home very much and my wine consumption is way within 'healthy' according to the yearly health check/blood tests and so when I am on holiday [read Cunard] I eat red meat and drink quite a drop or two of wine.

 

I must be in the minority here because if a filet mignon is smaller than a surf and turf fillet, to my mind, that is a pathetic amount of protein.

 

Don't get me wrong. I don't expect the full cow on my plate but I certainly won't be counting grams and I most certainly want a decent portion of fillet steak to consume as a dinner offering.

 

Luckily for me, when the replacement arrived [pretty darned quick I have to say] the meat was so tender it didn't really need the steak knife and it was delicious.🙂

 

 

[Germancruiser]

OH i loved it Victoria 2- I mean the full cow on your plate. LOL.

[techteach]

There is obviously a big difference between the MDR and the grills. The last time I ate in the MDR of another line I sent the steak back after three bites. I have admitted before to being a food and wine snob, which really isn’t the proper adjective. I just don’t want to waste my time, calories, or palette on poor food and wine. I actually consume very little and seldom clear my plate. DH ordered Dover sole twice, special order placed at noon. We had Peking Duck, ordered 3 days ahead. Lobster twice, cavier 3 times, soufflé twice…At lunch Osman goes to every table asking if there is anything he can do for you. The flambé carts were in continuous service. A baked potato would need to be ordered at lunch to be served at dinner, no microwaved potato in grills. I am sorry others did not have the same experience. We will take fewer cruises, but they will be in QG.

Edited July 8, 2023 by techteach
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[Victoria2]

12 hours ago, ballroom-cruisers said:

Like D&N we never find Cunard portions too small, usually either about right or too large! But then again different people have different ideas about how much they wish to eat!

I also guess it depends what courses one consumes too.

No bread, consomme or caviar  for starters, no pud unless it's crepes, a small amount of cheese and resist the petit fours and yes, one can be a bit put out when the protein has to be almost looked for with a magnifying glass.

As I said, the meat was delicious when replacements arrived. I don't expect I'll have to get the tape measure out for any fillet order on our next cruise as wait staff have long memories. 🙂

[Victoria2]

techteach On our Grill's galley tour we found [pre Covid]  a few baked spuds were prepared 'just in case'. Similar with crepes. Always worth asking if the idea appeals spur of the moment as extra crepes are often  prepared.

[techteach]

@Victoria2 I mentioned the baked potato because someone mentioned they were told no in QG when they asked for it. I just read through the thread again and can’t find it now.

[Host Hattie]

13 minutes ago, techteach said:

@Victoria2 I mentioned the baked potato because someone mentioned they were told no in QG when they asked for it. I just read through the thread again and can’t find it now.

I believe the post about baked potatoes was on your roll call. 

[Victoria2]

24 minutes ago, techteach said:

@Victoria2 I mentioned the baked potato because someone mentioned they were told no in QG when they asked for it. I just read through the thread again and can’t find it now.

Interesting because I have had no problem when I ask for one.

I'll give it a whirl next time and see if it's a no. 🙂