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About Coolclimate

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    Cool Cruiser
  1. 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! 🙂
  2. 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.
  3. 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.
  4. Muesli or granola with berries on top.
  5. 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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