techteach

I’m sitting shaking my head thinking I’d be going hungry this afternoon if those were my choices. I did appreciate the description of 80/20 chuck for the Salisbury steak and I was also glad to see a matching cruet set and a real pepper grinder. Thanks for the warning @NE John, but the damage was done. Too bad there isn’t a way to insert a warning, “The pictures you are about to see depict food in various states of disarray and may cause pain to foodies. A glass of wine recommended before proceeding.” But, I’m glad you enjoyed your lunch @jam19872016 😉 and I hope the seas smooth out for you. I’m looking forward to your dinner.

Now that’s how an omelet should look! But I still can’t believe they are serving cut up hot dogs. Do they serve real sausage links? How’s the bacon ie streaky American?

I agree with @tv24’s earlier post regarding hiring a car. We have done so through Cunard twice in Brooklyn and been glad we did. We have driven off looking at the line of people waiting for cabs. We made an 11:45 flight out of JFK last July, but I was worried until we got through security which is usually confused at Terminal 7 where Alaska flies out of. I don’t know about security at the other terminals or airports.

We too had a couple of frustrated messes with the machine so I now travel with my own coffee bags and DH boils the water. They are now on the packing list with the painters tape and magnets.

The chicken soup sounds…interesting…I’m wondering about the texture with the cheese. I’m thinking it would become stringy. Dijon would add a tang, but with sage I’m not so sure. I’d probably go for the flat bread with the bbq chicken. Lasagna or spareribs? Can’t wait to see the pictures!

Come on @jam19872016 you need to make Mom happy!

I do both the air tags and the colored straps. When watching baggage go around and around on a conveyor belt I find it easier to spot the colored straps. But, the air tags were super helpful last December during the huge storms when bags were everywhere.

Oh Yum. With the exception of the gummy worm those look really good. I’m assuming that’s a cheesecake, but I wonder what they added to get the almost yellow color, unless they used really really good eggs. I’ve never seen cakes like this on Cunard. Do they exist? @exlondoner @NE John

Just use your Luis Vuitton.

In summary: Omelet - who forgot it in the pan? An American omelet may have a little browning on it, although I would never serve one that way, but that is completely overcooked. Carvings - Amazing! Some really talented people put in many hours to produce those works of art. See, I CAN say something nice. Cakes - I hope they taste as good as they look. Have a wonderful day and thanks again for providing us with such entertaining reading. Comparatively the Cunard board has been pretty dull lately. 😞

This is a 3 day cruise September, 2024. $85.00 per day.

Yes they do. Limited sizes. You can also purchase ties etc. No idea of price. There are other threads with this information.

Looks like linguine. Fettuccine is usually wider.

Crab cake was going very good. Had a nice flavor and lots of crab. I love the apple slaw it came with, I don't remember that before. But it had some tiny bones in it. That's a major texture issue for me. Instant appetite killer. Wish I'd gone for the mushrooms now. @jam19872016 Crab cake with tiny bones…something fishy about that. No bones in a crab. Do you you think they were tiny pieces of the cartilage or did they use an additional filler fish? FYI - looking through lots of cake recipes and wish I had a some cream cheese.

@jam19872016 There are some good looking possibilities for dinner tonight. But, I want to remind you of the disaster last time you ordered the stuffed mushroom. I predict you will do the salmon. It’s pretty safe, except for what it’s been fed!

I must admit to noticing…I remember my 6th grade teacher appearing in a dress shirt that had been pulled out of a plastic bag and worn without washing or ironing. I have always noticed since then. There are fabrics that don’t required ironing, and some that if pulled directly from the drier and hung will be fine. I wear lots of linen and actually love ironing it with a sprits of lavender water.

Highly recommend the brightly colored straps to wrap around your luggage. They don’t always land in the proper group and they make finding them much easier at the airport as well.

@jam19872016

I’ve spent the last 30 minutes catching up since Thursday. The cakes, for the most part, look really good. So, now I have to go prepare to bake a cake this afternoon. Love reading your posts @jam19872016 and I’m glad the food has improved. I wonder if they brought on new cooks in Las Palmas.

And I see matching salt and pepper shakers in the back ground!

Bacon with pepper is best when drawn out of a Bloody Mary and chased with a bite of celery.

They Do make beautiful cakes. That last stir fry was a mess however.

This is a new level of low. Is that supposed to be Eggs Benedict? Cut up hot dogs with potatoes? I remember my mom making that for dinner at the end of the month in the 60’s. I can’t imagine who thought it was a good idea to serve it on a cruise ship. I can’t figure out what is in the forefront of the picture.

Good luck @Pushpit.

Linguine? I don’t think so. Linguine is flat, but I’m glad the flavor was to your liking. I thought the presentation of the arancini and the tuna was the best so far. It’s hard to make Veal Marsala in a situation where you’re serving a lot of people. It has to be cooked perfectly and served immediately. Look like you had a pretty good day for food. Loved all of your pictures of Toulon and sad to hear you were treated rudely.