Beaver1975

Hugo told me he would be on the Breakaway in October. I don't see any mention of his name either on here or on NCL Breakaway info. Anyone got a clue if this is still true or have things changed?:confused:

The last I talked to Hugo, he was indeed going to the Breakaway sometime in October if everything goes according to plan.

Don't tell Beaver1975, he will tell you that you're wrong!

Wow, it is an honor to be singled out amongst the many who say it against NCL policy to have the balcony dividers open. Even the person that quoted an NCL hotel director did not warrant such an honor.

Or are you just personally bugged that someone dare offer a differing opinion than yours and you felt the need to come to a completely different thread and call me out?

Mr Beaver no I want to speak to my family, on all my 49 cruises so far we taken never once not have the doors open. Yes, we are aware they can move. Im sure at night we will have them closed. I not a "sue type" of person and again 49 cruises (just got off my 49th this past week) never had any problems.

...and your number of cruises has what to do with the topc at hand? Is there an NCL rule that states you do not need to follow their rules if you have been on more than 40 cruises? Wow, that is good to know, I am at 38 cruises and can forego all their rules very soon.

I assumed you were not a "sue" type person and would take responsibility for your action when someone in your group was injured by one of those heavy doors slamming against a body part. I certainly hope nothing of this sort happens.

We know how to open them and will we have four cabins in a row lol

You must be so proud that you can defy the rules set forth by a company you buy services from. Heaven hopes nothing happens with one of those heavy doors slamming against someone or something. But, I am sure would never try to hold NCL accountable for your actions.

He could be. Every ship has 2 HDs. Denis has been working for a month already and it will have been over 3 months by the time the ship gets to NYC. I would not be surprised to see Hugo replace him.

 

 

Sent from my iPad using Tapatalk - Jim

From Hugo himself....he will take over when she reaches NY.

So, OP drops his "lie" and sits back and watches the chaos he created. Go figure.

John

He is welcome to join you. Last February DH's girlfriend joined us at all the special events and was welcomed each time.

 

See ya there! ;)

DH's girlfriend?:confused:

its not like i suggested a wifi decoder (for port days)

http://www.ebay.com/sch/i.html?_nkw=wifi+decoder

 

or a rumrunner (for your balcony)

http://www.rumrunnerflasks.com/

:p

Yet you felt the need to post links for them. Yea you. SMH!

i don't recall the exact size, so i bring a few ranging from 1/8"-1/2" they don't take up much room in your luggage.:D

It is so good of you to promote bad actions. It is known that NCL does not want these dividers opened by passengers, yet you continue to tell people how to break NCL's rules. Yea you!

John

I am partial to the art on the Sun.

John

Well, I guess NCL's luggage screeners have something new to keep an eye out for, other than smuggled booze. :rolleyes:

John

We assumed that if there was an issue with them being open that someone would tell us.

So, you are of the philosophy to ask forgiveness rather than permission? :(

John

We just got off the Jewel and had 4 mini-suites on deck 11, all in a row. We opened all the balcony dividers ourselves before we left Seattle, and they stayed open the entire trip without issue. It was wonderful. I'll post a picture once I get them uploaded.

...and I always thought your would be one of the last to disregard rules/guidelines. SMH :(

Oh well, As I said before, NCL reads these boards and will probably have to do something to resolve this issue. Probably at a significant cost, which may be passed on to passengers in some way.

John

Its like the HSN OBC, everybody gets a different answer.

 

BRING THE WRENCH and unfortunately your stewards answer is not the top rung of the ladder

 

Doubtful NCL would change 4 nuts on 20,000 balcony's fleetwide. It's not in da budget

LOL:D

Comparing an OBC to a heavy steel door slamming on someones hand or other appendage? Not in the budget to change a few nuts as compared to a major lawsuit for the loss of a hand or worse? Makes perfect sense to me. :confused: SMH!!

John

P.S. 20,000 is a bit of an exaggeration doncha think? That's about 1,800 balconies per ship with most ships only carrying a little over 2,000 passengers. ;)

...and NCL does read these boards and will do something in the future if people continue to circumvent their procedures and rules.

Just saying'

John

There was a mention of saftey issue does anybody know what those are?

Jeff

The safety concerns have to with one of those doors/partitions slamming closed on a body part. That is why some have said it is sometimes allowed while in port and not while at sea.

John

Planning a trip on the sky in April 2013 (if NCL still has it) and wonder if there is a Freestyle deck on it.

Sorry, not on the Sky.

John

We have a winner!

Ya, but does Lena render her own lard? ;)

John

I am seeing two different conflicting recipes.. one as a vegetarian makes me sad (the one with chicken stock :() and one makes me happy (no chicken stock-plus white wine-as a wino-extra happy! :D).

 

Can someone please confirm which is used? This will probably be our deciding factor in booking LeBistro or not.

 

Thanks!!

The recipe I posted (without wine) is the most current recipe being used aboard NCL ships. The one posted with wine was the old recipe that was served in the sourdough bread bowl. The one posted by LenaB is her own interpretation, and looks like a very yummy rendition.

The older NCL version was incredibly rich and filling. The newer (being used now) recipe is lighter and cleaner tasting but still very good. I can't vouch for LenaB's until I make a pot for myself, but it does look good.

John

Here is the actual recipe from the Norwegian Jewel:

 

 

Name: Cream of Mushroom Soup

Yield: 10 portions

 

 

Amount Ingredients/Details

 

4 oz Butter

4 oz Onions chopped

20 oz Mushrooms chopped

4 oz Rice Flour

2 pints Chicken Stock

½ pint Milk

½ pint Heavy Cream

Salt & Pepper

1 ea Bouquet Gami

1 oz Parsley chopped

1 oz Sliced Mushrooms for garnish

 

Procedure:

 

1. Sauté sliced mushrooms in half of butter until golden brown.

2. Sauté onions in other half of remaining butter, without color in 5 minutes.

3. Add chopped mushrooms, let cook for 5 minutes.

4. Add rice, flour and stir mushrooms, let cook for 5 mn

5. Slowly add chicken stock, stirring continuously.

6. Add bouquet garnis, and then slowly simmer for at least 60 minutes until smooth and thickened.

7. Take out bouquet garnis and place soup in food processor and blend until smooth.

8. Adjust seasoning with salt and pepper.

9. Serve in soup cup

10. Add parsley and sautéed sliced mushrooms for garnish.

...should read Bouquet Garni

Here is the actual recipe from the Norwegian Jewel:

Name: Cream of Mushroom Soup

Yield: 10 portions

Amount Ingredients/Details

4 oz Butter

4 oz Onions chopped

20 oz Mushrooms chopped

4 oz Rice Flour

2 pints Chicken Stock

½ pint Milk

½ pint Heavy Cream

Salt & Pepper

1 ea Bouquet Gami

1 oz Parsley chopped

1 oz Sliced Mushrooms for garnish

Procedure:

1. Sauté sliced mushrooms in half of butter until golden brown.

2. Sauté onions in other half of remaining butter, without color in 5 minutes.

3. Add chopped mushrooms, let cook for 5 minutes.

4. Add rice, flour and stir mushrooms, let cook for 5 mn

5. Slowly add chicken stock, stirring continuously.

6. Add bouquet garnis, and then slowly simmer for at least 60 minutes until smooth and thickened.

7. Take out bouquet garnis and place soup in food processor and blend until smooth.

8. Adjust seasoning with salt and pepper.

9. Serve in soup cup

10. Add parsley and sautéed sliced mushrooms for garnish.

They would give perks and incentives if it was something that they really wanted on board. I think that holding these get togethers is more of an obligation then anything else.

I beg to differ. They do not feel as though this is an obligation. They welcome CCers with open arms.

To answer the original question...it all depends on the Hotel Director. I have received free dinners in the past and have also not received anything for organizing meet and greets.

They also charge you a few dollars for "set up". Maybe the person on the phone thought "set up" meant mixers, etc. I know I did at first.

The few dollars "set up fee" is now included in the price. It used to be a $3.00 fee per order and is now $3.00 per bottle.

Shhhhh Beaver, all this hoopla may lower the cover charge and we can eat there more often teeheehee :p

We rarely eat there anyway. There is just too much food and I am tempted to over eat. When we suite, we will dine in on Cagney's and it is much easier not to over eat.

All this discussion on quality grade etc is a well known to most of us.

 

Can someone tell me what the grade of meat is served still frozen in the middle.

 

And what grade/quality of meat is served "over cooked" if this meat is so dam expensive then they need to fire the so called chefs that are cooking.

After seeing how they are required to thaw their meats I seriously doubt you have received a steak still frozen in the middle and being overcooked in that frozen state would be virtually impossible. Do I hear a little over exaggeration going on here?