Ms Oosterdam Almost Live Nov 16-27

[sapper1]

After completing unpacking last night, I was able to put my infrared thermometer to work this morning. A/C output was 58 degrees at the ceiling vent. Breakfast arrived at exactly 7:00 AM and provided the following temperatures: Eggs over easy - 109 degrees, hash browns - 132 degrees, coffee - 135 degrees, and orange juice - 60 degrees. Minibar temp was 47 degrees.

 

Of note from the Safety Drill was that those who had problems with standing were pointed to the Oean Bar for the drill. Scooters had lots of issues getting over the hump between the kitchen exit to the Promenade deck for the aft lifeboats. Joanie recommends scooters take the midship exit to the Promenade Deck and cross the threshhold at a slight angle to keep from becoming high-centered.

 

Popcorn, although not on the Room Service menu, is available 24/7 in the small bags (about two handfuls). Recommend ordering several if you are a serious popcorn afficienado.

 

Informal Meet @ Greet was well attended.

 

More later.

I have never heard of an infra red thermometer. How do they work?

[regnig]

Custom-made is still available in addition to the pre-made sandwiches her on the Oosterdam.

 

So many thanks for checking and reporting back!

 

Saw you and Joanie at sail away yesterday although the camera didn't get a close up you were easy to spot with your flag. I think from the port side you probably missed the sub in the harbor. Guess they were checking to make certain the Oosterdam had a safe path to the ocean. ;)

 

Hoping you and Joanie have a wonderful cruise.

[PathfinderEss]

Still black. Some cushions are showing some wear.

Thanks Crew News.

[Krazy Kruizers]

So -- you can order popcorn via room service?

[Crew News]

Internet remains slow as molasses. Tonight is "smoke-free" night in the Casino from 6:00 PM to Close. "Gala Attire" night in the MDR.

 

Windows 10 classes are going full bore. I will try to attend the OneNote class today.

 

FWIW my infrared thermometer is the one used in the chocolate bomb dessert video made popular on CC earlier this year. Operates with a lasar aiming beam.

 

Our wireless doorbell is a big hit with the staff.

 

The Concierge confirmed the popcorn availability but it is served in the small bags so will order at least five for my popcorn fix. When I announced this at our M&G today, the popcorn lovers realized they no longer had to sneak popcorn from the theater.

 

Joanie and I will be dining at the Canaletto tonight and trying my new LED photo light for food pictures.

 

More later.

Edited November 17, 2015 by Crew News

[cruz chic]

Thx for the updates.

[CowPrincess]

I'm certain this will be a very entertaining thread.

 

Crew News, do you get milk from Room Service? Is it in a carton, or a glass? Could you please check the temperature for my DH and report? Thanks!

[oldbluff]

Thanks for the Live From. We also board on the 27th and are enjoying the play by play. Especially with me being a popcorn lover.

[Bailey & Sophie]

Custom-made is still available in addition to the pre-made sandwiches her on the Oosterdam.

Oh, this is good news.

[sapper1]

Do you mean that the thermometer can read the temperature without actually touching the object?

[Crew News]

My apologies for accepting free popcorn at face value just because I learned of it from the Neptune Lounge Concierge. There is a "Flicks Package" for ten dollars that covers popcorn. So back to the old ways of getting popcorn snacks.

 

Temperature can be measured on a surface (not internal temperature like a food thermometer that is inserted) from 25 feet at the spot of the laser point. The Indy Racing League and NASCAR race teams use the same instrument to measure track and tire temperatures. A/C technicians use it to check output temps at both input and output ducts. Chocolatiers use it to measure tempering degrees prior to molding.

 

Milk was received in small cartons and measured 53 degrees at the surface of the milk. No glass came with the milk so if you want one, make sure you write it on the Room Service card. In an aft cabin, we are two-to-three minutes from the Room Service kitchen. The longer it takes to roll a serving cart to your stateroom will have an effect on food temperature. It is a long way to the front of the ship. Hot foods have heated holders and domes while chilled items does not. They did forget to provide salt and pepper but we always bring our own just in that case.

 

It was nice to see most the dated floor mats again in most elevators and for tea devotees, the less-than-desirable tea brand in the Lido Restaurant has been replaced by Bigelow. Laundry placed on our bed before dinner on Monday was returned today at noon.

 

Internet service, even late into the night, was extremely slow.

Dinner at the Canaletto provided a nice experience. Freshly-made pasta was a great accompaniment to the meal (lasagna, not on the menu but available, and seabass). The gelato was quite good. The service was very efficient and as engaging as much as each patron desired. The Lido Manager visited our table and dropped off the latest menus for my awaiting scanner.

 

All of the HAL Kids' activities for each cruise-day are now scanned to my PC and will be posted soon.

 

Per discussion with the PG Head Chef, our upcoming reservations with fellow CC members will have flameless Steak Diane available. We shall see when we take the first bite.

 

Lawrence and Krista in the Neptune Lounge continue to be excellent at customer service.

 

Today was filled with scattered showers and tomorrow promises more of the same while still enroute to St Maarten. As long as the rain stops before we begin port days, my fellow passengers will still have a great cruise.

 

Feel free to ask questions and I will seek answers. More later.

Edited November 18, 2015 by Crew News

[cruz chic]

Thank you for providing answers to so many questions despite the slow internet. It's nice to have someone that actually understands what live from means. Hope the weather improves for you soon.

[3rdGenCunarder]

Thanks for doing this research! Here's a REALLY trivial question. You mentioned the day rugs. I love those! What color are they on Oosterdam? I take a picture of the rug each morning to use when I make a photo book of my trip. If they're blue, I can re-use the shots from Veendam.

[Crew News]

The day was partly cloudy when I opened the stateroom curtains at 7:30 AM on our second straight sea day. Room Service arrived at the stroke of 7:30 AM. Recorded temps were: eggs - 105 degrees, hash browns - 128, carton of milk 68, and fresh-squeezed OJ - 70 degrees.

 

The Guest chef, Tim Tibbits, cooked crispy-skinned snapper with sweet pea rissoto in the Culinary Arts Center. The large samples were praised by the overflow crowd. When asked by the Culinary Arts Center Hostess, Stone, what he did in his spare time, Tim replied, "I drink heavily" creating a round of laughter from the crowd. Tim owns a four-diamond fish restaurant on Grand Bahama Island and was the most informative chef I have experienced on any HAL ship. From choosing the right oil for cooking and seasoning to choosing the right flavoring salts, the audience was enthralled. One of the highlights was learning to make lemon foams for applying flavor to specific spots on food. Lacking a hand blender, he produced an industrial blender that was nearly three-feet high and barely fit into the pitcher containing the mixture. The audience laughed as moved the huge appliance up and down inside the narrow pitcher.

 

My afternoon will be filled with Windows 10 classes and watching "Mission Impossible" in the Screening Room. Joanie is maximizing nap time before the PG tonight.

 

The violinist and piano player in the Explorer Lounge played gypsy music much to the delight of the overflow crowd.

 

The elevator mats are cream with grey letters.

 

More later.

[albingirl]

Thanks for telling us about the Culinary Art Center activity. That is probably my favorite thing to do on a sea day. I really enjoy hearing from the Hosts, as well as the chefs. Always something to learn.

[Boytjie]

I'm certain this will be a very entertaining thread.

 

Crew News, do you get milk from Room Service? Is it in a carton, or a glass? Could you please check the temperature for my DH and report? Thanks!

 

I will never stop being amazed by the questions people ask! Not a criticism, just a comment :)

 

And just as amazed at how many of those questions get answered.

 

:D

Edited November 18, 2015 by Boytjie

[sapper1]

Thank you for explaining about the thermometer. I found the whole idea very interesting.

[3rdGenCunarder]

Thanks for the elevator mat info. My morning photographic ritual will continue.

 

The cooking class sounds fabulous!

Edited November 18, 2015 by 3rdGenCunarder

[FloridaTourist]

Thanks for the review. I hope I can do this when I sail on her April 18 fresh out of dry dock

[regnig]

snip...............

It was nice to see most the dated floor mats again in most elevators and for tea devotees, the less-than-desirable tea brand in the Lido Restaurant has been replaced by Bigelow.

snip............

 

 

Oh thank you, thank you as that's one less thing to pack! And yes, goes to show sometimes HAL does listen and act.

[retiredkid]

I'm in!! Always love your reviews.

[iflyrc5]

Thank you for explaining about the thermometer. I found the whole idea very interesting.

 

These are available from Harbor Freight for $20 and measure from -27F to +482F

 

http://www.harborfreight.com/infrared-thermometer-93984.html

[tassietravellers]

I'm loving this review, plus all the questions people have that are getting answered, we're on the Oosterdam in June.

 

Hope you continue to enjoy your cruise and the weather improves :) Deb

[wdw1972]

What a great "live from", and just what I needed to satisfy my impatience until I board on November 27th! Thank you for taking the time - I understand how pitifully slow HAL internet can be ;-)

 

Sue/WDW1972

[Crew News]

I hereby withdraw my apologies for misunderstanding the free popcorn situation. After consultation, I was assured that popcorn is in fact free and I tested the Room Service folks before writing this report. I am now munching on three bags of hot popcorn delivered by Room Service.

 

The day brought some surprise crew meetings from our previous cruises. Joanie was approached by a member of the BB King group that she had befriended on their first Zuiderdam show cruise several years ago. Two of the Beverage Staff remembered Joanie from the Noordam in May 2015. I spoke with the Dining Room Manager who was with us on the Noordam just a few months ago and was responsible for our chocolate purses. The Lido Manager sailed with us on the Zuiderdam when he was just an Assistant. Indeed HAL and their recurring passengers are "family."

 

While Joanie visited the PG for her free dinner of Steak Dianne and sauteed mushrooms, I savored the MDR special mahi mahi created by guest chef, Tim Tibbets. The soup course was green chili and corn chowder that reminded me of home in New Mexico. Dining alone, I finished my dinner in less than an hour thanks to my waiter, Kadek. Another Steak Diane PG dinner is schedule later in the cruise with CC members.

 

Windows 10 classes in One Drive and Entertainment gave me a number of tips to enhance my use of the software.

 

The comedy magician, Bob Brizendine, was hilarious at the 8:00 PM show as a number of passengers were perfect foils.

 

Tomorrow, we dock in St Maarten. I have made arrangements with the Front Desk to store our three 3-kilo wheels of Gouda cheese in Cold Storage until the last night of the cruise.

 

Cameras are ready for my second visit to the Marigold Butterfly Farm and my palate is ready for some Island cuisine on the French side of the island.

 

More later.

Edited November 19, 2015 by Crew News