clo

1 minute ago, Aquahound said:

Some of the clearest water I ever swam in was in the Florida Keys.  I've seen it at times where the water was so clear, it looked like my boat was floating on air.  But those spots shall remain a secret to cruise guests. 😉  Besides, you would need a boat to get to them.  

 

The Bahamas comes to mind for really light turquoise waters, and Bonaire for crystal clear blue water.  

Same with the color of Lake Tahoe. They say that the color of the water is determined by the color of the sky. Not accessible by a boat 🙂

3 hours ago, Techno123 said:

As I have been reading through the boards, some people have specified particular dishes which they thought Oceania produced to almost perfection but others that didn't hit the mark. I know food is subjective (I don't eat shell fish, don't really like caviar and won't eat Foie Gras on principle) but as I didn't note down the great and not so great (apart from the miso sea bass), would fellow O board members be willing to list (in their opinion) the don't miss and don't bother options (and the restaurant), please?

I am sure it would be so useful to those of us who either haven't sailed O for a while, or for those who are joining O for the first time and would make it easier to find for those searching. Thank you in advance to those who participate. 😁

In Jacques the best escargot I've ever put in my mouth. Also there the creme brulee with a tasted pistacio topping. I have photos bug can't find.

3 minutes ago, Techno123 said:

@clo I'm still not convinced 😢 it is possible to produce ethical foie gras where the geese 'gorge' themselves rather than the use of gavage.
 

I do eat meat (though less and higher quality) The lamb I eat I watch grazing on the hill behind my house, similar with the beef cattle (local small farmer) and chicken is free range (well barn range of late because of avian flu). I also have a bit of an issue with milk fed, crated veal. In the UK (and I assume other countries) we produce rose veal which is killed young but allowed to live a more 'normal' life.
 

Anyway, I digress - back to the best things to eat onboard 😁

I forgot where you're located. We have a lot of good things you have and some of the good things you don't have. 

On 4/2/2024 at 5:46 AM, BklynBoy8 said:

Beaches that are away from the Cruise Ports maybe influenced by the harbor traffic and ships.

I haven't read this thread before but just had to today. Yes, yes and yes. We used to spend a ton of time in Rio de Janeiro. Can you just imagine the difference between the ship port and Copacabana Beach? 
Did someone already say basically this? Then my apology.

41 minutes ago, Techno123 said:

@AMHuntFerry is the lack of spice to please the Nonos 😂

I call it LCD - lowest common denominator. Feed the masses what they want.

1 hour ago, mauibabes said:

@Techno123

Let me start this off for you under the heading of JMHO and I eat what I like and not adventurous with food. maybe we could just start with a Specific Specialty restaurant and then move on with another and another, rather than shotgun them all. 
I will start then with my favorite, Red Ginger and only address my MUST try items on a 10 point scale.

Any Appetizer is worth a starter try, 9+

Watermelon and Duck Salad, 11

Miso Glazed Chilean Sea Bass, 11

Rack of Lamb, 10

Teriyaki Beef (Filet Mignon), 9+

 

Take it away CC posters 🤪👍

 

Mauibabes

I love things like this. One of the reasons we didn't go to Red Ginger is that everyone raves about that watermelon duck salad. We both loathe water melon so if that's the high point... 🙂

And for info purposes only Chilean sea bass's correct name is Patagonian Toothfish. (That just crack me up.

47 minutes ago, AMHuntFerry said:

There is a lot of food that I loved/enjoyed and I'll post when it pops into my mind later. At home I rarely eat desserts (maybe banana bread at a coffee ship which I call "cake for breakfast"), but on O I am a dessert glutton...sticking to "fancy" stuff and skipping the cookies or other things that I make/buy better at home.

 

I will make a general recommendation of non-dessert food though. If you like hot-spicy Indian, Mexican, Sichuan/SE Asian, etc., do not eat it on O as you will most likely be disappointed (the exception was a soup in the GDR (I think it was Tom Yum?) that actually may have had a chili waved near it in the kitchen...not as spicy as I like, but the hottest I've experienced on O.

That said, it you avoid hot-spicy cuisines because teary eyes are not your thing, you might like these dishes on O.

Hmm, I wonder if one could carry a favorite or two spices.

I

1 hour ago, Techno123 said:

won't eat Foie Gras on principle)

This link could add a wonderful food to your list. BTW Kenji Lopez.Alt, author of the article, is known for his scientific, rationale approach to food.)

https://www.seriouseats.com/foie-gras-new-fire-for-an-old-debate

31 minutes ago, 1985rz1 said:

If it's a true b2b (2 booking numbers) the each segment will have it's own booking window. If its an extended cruise (1 booking number for both segments) then you will be likely to book both segments when the window becomes available.

I have two booking numbers and two different dates for booking specialties.

2 hours ago, pinotlover said:

staying on the ship during Boardamania in Barcelona to eat lunch in the GDR! 🙄

I could LIVE in Barcelona! And to stay on a ship - any ship - in BARCELONA???? Judge not...but for heaven's sake.

8 minutes ago, Harters said:

So, no pecorino for you?

That's funny. I realized that and had intended to come back. Thanks, Harters.

18 hours ago, mexicobob said:

We do the same. Great to miss "the chaos" but also usually find some very good food on shore. Also, most of the time, no line when you arrive later. 

I love good food and I love Google. So I can find places well in advance of traveling. One was a place in Hue, Vietnam, that Bourdain said had the best soup in the world.

3 hours ago, Bob from Florida said:

I was very successful in bringing on board the wine allocation (double the allowable limit actually).  Just put it into padded wine six-pack boxes and curb check it when getting on board for the first time.  It will be delivered to your room. 

 

Great report and thanks. But you should know that you could have brought on pretty much as much beer, wine and liquor. Despite what their policy says they treat us like grownups and the skies the limit!

7 hours ago, edgee said:

Can happen with any cruise line, but in my experience with nearly 50 cruises, ten of which were on Oceania, Oceania tends to alter itineraries and times in more often than other cruise lines.

It seems like your saying it's not necessarily weather or other uncontrollable things.

1 hour ago, Hlitner said:

While I seldom disagree with you, I do not think that Rome is Northern Italy by definition or mores.  Rome is in Lazio, which is considered part of Central Italy (there are 4 statistical regions in Italy).  The cuisine of Rome (and central Italy) is quite different from much of Northern Italy is among my favorites and makes me quickly think of Osso Bucco and Risotto alla Milanese.  My "personal chef" insists that while cream does show-up is some Italian recipes, much of the classic dishes do not use cream.  Even pasta dishes like Carbonara and Alfredo do not use cream (if made clasesically).  

 

But what do I know?  I just eat what I am served, always love it, etc :).  

 

Hank

In the cooking world I was taught that Rome leaned more to the North than the South. Based on agriculture.

I can't imagine ANY milk product in carbonara. There are a gazillion variations but I've never seen cream.

10 minutes ago, ORV said:

It’s like some people are on a mission of some sort. 

I believe there was someone before me. 

2 minutes ago, njhorseman said:

Then why is it still here?

I guess it was too late to delete. No shush.

3 minutes ago, njhorseman said:

I'm curious why you reopened a thread that has been inactive for over 7 months.

Just deleted. Still curious though 🙂

On 9/15/2023 at 8:35 AM, MarkWiltonM said:

I like eating lunch in the Grand Dining Room but I've never seen it open on port days. Regrettably. 

Do you like all your meals in the GDR? If you do, I'm curious why.

On 9/19/2023 at 4:50 PM, pinotlover said:

How about “Their Ship, Their Way? Perhaps Oceania looks at multiple deciding factors before making a decision on this issue. Perhaps there is no iron fist rule on any of the decisions to be open or closed. What is this obsession with iron class rules or procedures?

 

How about this: You’re on vacation, go with the flow! Then make a monumental move for many and….. Read the Currents!

 

If my plans includes a terrific lunch ashore, I could care less if the GDR is open for lunch. So my question is “ Does having the GDR open for lunch affect others shore excursion plans? “ If so, how many of those are there? 

We rarely had lunch on board on port days. Too many food adventures for on shore.

8 hours ago, Redtravel said:

On my first cruise many years ago in 1988, you had an assigned teak deck chair.  Your name was on it.  You picked your chair location as you checked in.  Every afternoon, they served tea on the deck. We dressed up every night. In the dining room, we were assigned to a table. You could eat all 3 meals at your table. You could also come for the midnight buffet in the dining room.  Your waiter knew what drinks you liked and had them on the table when you arrived. It was very elegant. Those were the good old days. 

To each their own but every 'plus' you mention would be a minus to me. And, yes, I'm an old coot.

2 minutes ago, pinotlover said:

Our individual wishes and desires of what it should be have zero value.

Totally. 100% agree. Maybe we just pretend they're nice and dress accordingly. 🙂

7 minutes ago, Aloha 1 said:

See my additional post with PDF

Thanks. Very, very similar and for this particular recipe that's not surprising. And definitely no cream.

7 minutes ago, Aloha 1 said:

This is the carbonara recipe from Noel Barilla, one of the CIA trained and Italy based chefs who run the culinary center on Riviera, Marina, and Vista. It is authentic and excellent and it is what is served in Toscana.

Pasta Carbonara-Oceania.pages 370.95 kB · 0 downloads

Can't open this. Marcella Hazan's is my only recipe for this. I make it regularly. 

3 minutes ago, ORV said:

he never did nor does consider them appropriate for a nice restaurant.

Well, if you consider some of Oceania's restaurants "nice," then it certainly is. If you don't consider them "nice," then you are correct and I apologize.

5 minutes ago, EJL2023 said:

Ok…but not sure what that has to do with Oceania.  

It has to do with the fact that even though he worked in the biz he never did nor does consider them appropriate for a nice restaurant...or opera...or play....