jenniebnyc Posted January 27, 2016 Author #126 Share Posted January 27, 2016 Drinks at the Beach Bar Link to comment Share on other sites More sharing options...
scottam Posted January 27, 2016 #127 Share Posted January 27, 2016 On ship time in St Thomas. It takes about 20-30 minutes to get to le gallion beach. Wait in the the Orient Beach taxi line. It's just before Orient. Thank you! Link to comment Share on other sites More sharing options...
jenniebnyc Posted January 27, 2016 Author #128 Share Posted January 27, 2016 The seafood tower at THE Porch. And menu. Did not eat here. Just took pics Link to comment Share on other sites More sharing options...
CaptData Posted January 27, 2016 #129 Share Posted January 27, 2016 Bon Voyage. Hope you have a great week, Link to comment Share on other sites More sharing options...
fsr44 Posted January 28, 2016 #130 Share Posted January 28, 2016 Hi! Thanks for posting. I'll be on the Reflection in March (can't wait)! I've read a couple of posts here indicating that the new wifi on Reflection does not work with older iphones and Ipads. Lamentably, I have both (iphone 4s and an original ipad) . . . do I have any hope that they will work? Thank you for any info! Link to comment Share on other sites More sharing options...
flowery Posted January 28, 2016 #131 Share Posted January 28, 2016 Love your photos- they seem unusually good- are you using something other than a cellphone? In our experience, the best desserts are at Cafe Bacio-especially the cakes- sometimes bring them back to our room and keep in the refrigerator until ready to eat. I wonder how rough the ferry will be over to St Barths- could be a wild ride! Link to comment Share on other sites More sharing options...
Rare hcat Posted January 28, 2016 #132 Share Posted January 28, 2016 The show tonight. I walked out to hit the casino shortly after this routine. It ain't Broadway that's for damn sure.https://vimeo.com/153193235 Thanks for the clip..what was the name of the show? Seems like a good one to skip! Link to comment Share on other sites More sharing options...
pete_coach Posted January 28, 2016 #133 Share Posted January 28, 2016 I know it may seem an odd method with the poached eggs but it appears that many restaurants prepare their poached eggs in this manner. I have a book by a Michelin starred chef, Marcus Wareing, and in it he teaches this method of pre cooking and then reheating as something he was taught at the Savoy hotel.:) Very standard process, especially in busy restaurants. Brunches would be at a standstill if they didn't have dozens of pre-poached eggs on hand. Often they poach them and keep them in a warmer for when they need it. I am surprised people are so surprised when they find out that many of the menus items are pre-prepared. A classic example is risotto....rs rely is risotto prepared to order as it takes so long to make it. Pre-prepared and finished as it is ordered. That is the way restaurants work. Link to comment Share on other sites More sharing options...
Desertbelle Posted January 28, 2016 #134 Share Posted January 28, 2016 After 20+ cruises I am so over cruise ship "entertainment". We still take a peek if it sounds interesting but we walk out more than half the time. We will be on the Reflection for the transatlantic in April and I can only imagine what they will do for 8 sea days! I'm not worried, plenty of other things to keep me busy. Thanks for your great review! Link to comment Share on other sites More sharing options...
clubz Posted January 28, 2016 #135 Share Posted January 28, 2016 Very standard process, especially in busy restaurants. Brunches would be at a standstill if they didn't have dozens of pre-poached eggs on hand. Often they poach them and keep them in a warmer for when they need it.I am surprised people are so surprised when they find out that many of the menus items are pre-prepared. A classic example is risotto....rs rely is risotto prepared to order as it takes so long to make it. Pre-prepared and finished as it is ordered. That is the way restaurants work. Back about 8 years ago I took a lesson on how to make poached eggs on the ship. The chef made 35 ahead every morning. Link to comment Share on other sites More sharing options...
Rare keesar Posted January 28, 2016 #136 Share Posted January 28, 2016 ] Let's put it this way, the best dessert we've had was the chocolate cake from MDR with pistachio ice cream. [emoji3] And the chocolate cake is nothing to brag about. I think the best desserts are the ice cream, chocolate mousse, and the creme brule. Link to comment Share on other sites More sharing options...
bonedoc7 Posted January 29, 2016 #137 Share Posted January 29, 2016 Very standard process, especially in busy restaurants. Brunches would be at a standstill if they didn't have dozens of pre-poached eggs on hand. Often they poach them and keep them in a warmer for when they need it.I am surprised people are so surprised when they find out that many of the menus items are pre-prepared. A classic example is risotto....rs rely is risotto prepared to order as it takes so long to make it. Pre-prepared and finished as it is ordered. That is the way restaurants work. Risotto is best when making it with a glass of wine in hand! The constant stirring and careful attention, means you need to keep the other hand busy with great wine! I will only make risotto on a friday or saturday night - usually takes two glasses of wine kind of attention! Link to comment Share on other sites More sharing options...
pete_coach Posted January 29, 2016 #138 Share Posted January 29, 2016 (edited) Risotto is best when making it with a glass of wine in hand! The constant stirring and careful attention, means you need to keep the other hand busy with great wine! I will only make risotto on a friday or saturday night - usually takes two glasses of wine kind of attention! 100% correct.... and after the wine while making the risotto, some more while enjoying the perfectly prepared risotto :) The thing is that in a restaurant, they make it in the morning if you are lucky or once a week in some places and keep it in the fridge for re-heating when they get an order.. Edited January 29, 2016 by pete_coach Link to comment Share on other sites More sharing options...
jenniebnyc Posted January 30, 2016 Author #139 Share Posted January 30, 2016 Thanks for the clip..what was the name of the show? Seems like a good one to skip! Momentum. It was horrible. Link to comment Share on other sites More sharing options...
jenniebnyc Posted January 30, 2016 Author #140 Share Posted January 30, 2016 Cafe al Bacio. Always a nice treat. vanilla iglu was so delicious. Yum As well as the coconut cake!! Link to comment Share on other sites More sharing options...
jenniebnyc Posted January 30, 2016 Author #141 Share Posted January 30, 2016 They finally started twinkling last night! Link to comment Share on other sites More sharing options...
jenniebnyc Posted January 30, 2016 Author #142 Share Posted January 30, 2016 They make the best martinis at Michaels Club. Ice floaters! Link to comment Share on other sites More sharing options...
20pluscruises Posted January 30, 2016 #143 Share Posted January 30, 2016 They finally started twinkling last night! Looks much better lit Link to comment Share on other sites More sharing options...
jenniebnyc Posted January 30, 2016 Author #144 Share Posted January 30, 2016 Finally got a real salad! (At the Centurion lounge MIA airport). No iceberg to be found [emoji3] Link to comment Share on other sites More sharing options...
Rare C-Dragons Posted January 30, 2016 #145 Share Posted January 30, 2016 Yes, the "real" food choices at the Centurion Lounge at MIA are very nice. Link to comment Share on other sites More sharing options...
jenniebnyc Posted January 30, 2016 Author #146 Share Posted January 30, 2016 Yes, the "real" food choices at the Centurion Lounge at MIA are very nice. Michelle Bernstein is one of my favorite chefs. She has inspired this menu and it is so delicious. I might need seconds. Link to comment Share on other sites More sharing options...
jenniebnyc Posted January 30, 2016 Author #147 Share Posted January 30, 2016 What's in the drink cases at Michael's Club... Nice to be able to grab something from here whenever you need it. Link to comment Share on other sites More sharing options...
jenniebnyc Posted January 30, 2016 Author #148 Share Posted January 30, 2016 Bridge tour. Link to comment Share on other sites More sharing options...
jenniebnyc Posted January 30, 2016 Author #149 Share Posted January 30, 2016 Inside of Michaels Club. Not as big as I remembered. It was generally never crowded. It's way too dark and depressing in this lounge. It's almost pitch dark. They need to lighten it up a bit. Link to comment Share on other sites More sharing options...
jenniebnyc Posted January 30, 2016 Author #150 Share Posted January 30, 2016 Some final food shots. Some mushroom risotto and gnocchi. The pastas are made by a Jamaican woman named Pinkie. Pinkie should be head chef at Luminae. Her dishes were hot, delicate and cooked perfectly. I can't say too much about the dishes other than pasta, but glad we were able to experience pinkies pasta each night. Homemade cavatelli with a duck bolognese and fresh ricotta. On par with NYC restaurants. Very comforting. Chicken liver mousse terrine. Lovely. Link to comment Share on other sites More sharing options...
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