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Coolclimate

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About Coolclimate

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    Cool Cruiser
  1. Chutney and riata have been available on buffets when I have cruised. It is just that they are not real Indian chutney and riata. Amazing that the head chef on the cruise will be from India, but the cruise line won't let him provide the real Indian food, as he must adhere to their specified ingredients and recipes.
  2. Portmarnock mentioned above would be the highest quality golf you will find in the Dublin area. If you don't have registered handicaps, you are probably looking for something more casual. I have a friend that highly recommends Corballis, which would be much more economical. If you haven't experienced true links golf in the seaside dunes of the British Isles, then you haven't golfed. That is of course where the game began. Portmarnock and Corballis are true links courses. Even more casual would be the nine hole links courses Rush Golf Club and Sutton Golf Club. Don't know much about them other than that they are true links courses. The closest I have golfed to Dublin is County Louth Golf Club one the way to the airport returning from Royal Portrush and nearby links courses.
  3. Why would you want to throw out all these fine sauces? I'm talking supplementing the selection, not removing choices. Clearly Tabasco still has fine uses, but it doesn't work well with some of the updated Asian dishes cruise lines are serving in their buffets. This perhaps was an attempt at humor. But, since it was not germane, it flops. Bazinga! 🙂
  4. I don't have to ask for Tabasco. Why should I have to ask for sambal oelek, or sriracha? Especially a hugely popular sauce like Sriracha, which comes in a squeeze bottle so it is ideal for the buffet. Not a big fan of sambal oelek. Love the vinegar in sriracha.
  5. It is time to get the cruise industry out of the 19th century and into at least the 20th century. Every cruise ship I've been on provides Tabasco sauce as a condiment in the buffet. The problem is the only hot sauce they provide is Tabasco. Tabasco became a sauce in 1868! In other words, the best the cruise industry can do is a 19th century condiment. Sriracha sauce from Gold Medal Brand was first produced in Bangkok in 1932. Therefore, it is a 20th century condiment. Huy Fong foods started producing its very popular "***** brand" Sriracha sauce in Irwindale, CA in the early 1980s (late 20th century). IT IS TIME FOR THE CRUISE INDUSTRY TO PROVIDE THIS VASTLY SUPERIOR CONDIMENT ON THEIR SHIPS! The cruise ships dock at Laem Chabang, Thailand, a mere 10 km from Sri Racha, Thailand, but yet this sauce has yet to find its way to the buffets on the ships.
  6. Muesli or granola with berries on top.
  7. I'd rate it 2 tops compared to Maine lobster. There is a reason the charge the big bucks for the Maine lobster.
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