CGTNORMANDIE Posted August 18, 2021 Author #76 Share Posted August 18, 2021 1 hour ago, ilikeanswers said: I personally have always believed it more ethical to eat wild animals than captive animals. If you believe in the intelligence hierarchy pigs and octopus are on par but a pig will spend its life in a small enclosed area or even with free range a controlled farm environment. While an octopus will live a life free in its natural environment. To me that has always seemed better. I have trouble working up empathy for a prepackaged chicken or a bone in pork loin ready to be roasted. DW refused to cut up a chicken but that is about as far as it goes…lol. Sunday dinner is often comprised of the above. We dine guilt free. Link to comment Share on other sites More sharing options...
ilikeanswers Posted August 18, 2021 #77 Share Posted August 18, 2021 45 minutes ago, CGTNORMANDIE said: I have trouble working up empathy for a prepackaged chicken or a bone in pork loin ready to be roasted. DW refused to cut up a chicken but that is about as far as it goes…lol. Sunday dinner is often comprised of the above. We dine guilt free. Then you shouldn't be conflicted by octopus. Eat and be happy 😁. Link to comment Share on other sites More sharing options...
CGTNORMANDIE Posted August 18, 2021 Author #78 Share Posted August 18, 2021 (edited) 3 hours ago, ilikeanswers said: Then you shouldn't be conflicted by octopus. Eat and be happy 😁. Ahhhh…”Be Happy”…good advice…as long as it’s prepackaged! 😂 The problem is…I still have this vision in my head of the old woman on the rocks by the sea. In Greece the tradition is to take the octopus and slam it against the rocks in order to tenderize the meat…poor octopus…. Then they cut it up and marinate it and char grill it…simply delicious. Now you can see how I’m conflicted. 😩 Edited August 18, 2021 by CGTNORMANDIE Link to comment Share on other sites More sharing options...
ilikeanswers Posted August 18, 2021 #79 Share Posted August 18, 2021 2 hours ago, CGTNORMANDIE said: Ahhhh…”Be Happy”…good advice…as long as it’s prepackaged! 😂 The problem is…I still have this vision in my head of the old woman on the rocks by the sea. In Greece the tradition is to take the octopus and slam it against the rocks in order to tenderize the meat…poor octopus…. Then they cut it up and marinate it and char grill it…simply delicious. Now you can see how I’m conflicted. 😩 Ah well that is where our experiences differ. I would be watching that Greek woman thinking amazing fresh seafood😉. I buy whole animals and break them down all the time so I am not as desensitised to the source of my proteins😜. Link to comment Share on other sites More sharing options...
clo Posted August 19, 2021 #80 Share Posted August 19, 2021 On 8/17/2021 at 7:35 PM, ilikeanswers said: I personally have always believed it more ethical to eat wild animals than captive animals. If you believe in the intelligence hierarchy pigs and octopus are on par but a pig will spend its life in a small enclosed area or even with free range a controlled farm environment. While an octopus will live a life free in its natural environment. To me that has always seemed better. Still haven't read your earlier things but what you just wrote here is really interesting to me. And regarding pigs, I once read that how much one interacts with them makes a huge difference. Link to comment Share on other sites More sharing options...
rkacruiser Posted August 22, 2021 #81 Share Posted August 22, 2021 As a former Zoology major, I am learning things that I did not learn in the classroom. 😁 Is it too late, I wonder, to apply for some graduate credit for an "outside reading course"? 🤣 Link to comment Share on other sites More sharing options...
ilikeanswers Posted August 23, 2021 #82 Share Posted August 23, 2021 3 hours ago, rkacruiser said: As a former Zoology major, I am learning things that I did not learn in the classroom. 😁 Is it too late, I wonder, to apply for some graduate credit for an "outside reading course"? 🤣 I guess it goes to show how much we really don't know about animals that there is always a new discovery being made😉. 1 Link to comment Share on other sites More sharing options...
rkacruiser Posted August 23, 2021 #83 Share Posted August 23, 2021 20 hours ago, ilikeanswers said: I guess it goes to show how much we really don't know about animals that there is always a new discovery being made😉. And, its not just about animals! 1 Link to comment Share on other sites More sharing options...
roomba920 Posted September 14, 2021 #84 Share Posted September 14, 2021 The Salmon Gravlax on the Ruby Princess in Alaska. 1 Link to comment Share on other sites More sharing options...
rkacruiser Posted September 16, 2021 #85 Share Posted September 16, 2021 On 9/14/2021 at 3:18 AM, roomba920 said: The Salmon Gravlax on the Ruby Princess in Alaska. Why? What was so special about this Gravlax that prompted you to put your opinion in this specific thread? Just curious. Link to comment Share on other sites More sharing options...
CGTNORMANDIE Posted September 20, 2021 Author #86 Share Posted September 20, 2021 On 9/16/2021 at 7:42 PM, rkacruiser said: Why? What was so special about this Gravlax that prompted you to put your opinion in this specific thread? Just curious. Well I would say the gravlax are specific to this thread…a food well remembered and a specific ship. On 9/14/2021 at 3:18 AM, roomba920 said: The Salmon Gravlax on the Ruby Princess in Alaska. I wonder if they were making the gravalax onboard from locally caught salmon?? 1 Link to comment Share on other sites More sharing options...
BklynBoy8 Posted September 20, 2021 #87 Share Posted September 20, 2021 On 9/16/2021 at 7:42 PM, rkacruiser said: Why? What was so special about this Gravlax that prompted you to put your opinion in this specific thread? Just curious. Smoked, Smoked Scottish Salmon and Gravlax were true memories of the QE2 in the Princess Grill on the Trolley tableside. 1 Link to comment Share on other sites More sharing options...
ShipFan13 Posted September 20, 2021 #88 Share Posted September 20, 2021 (edited) Transatlantic on the Norwegian Star Florida - Denmark.. They had one of the best steak houses I had ever experienced. So good and I had the restaurant package so I must have ate dinner there 6 nights out of the whole cruise. Queen Mary 2 has the best dessert memories for me. Ahh Baked Alaska Edited September 20, 2021 by ShipFan13 Link to comment Share on other sites More sharing options...
Rare geoherb Posted September 22, 2021 #89 Share Posted September 22, 2021 On the Caribbean Princess in 2019, I was quarantined to my cabin for an upper respiratory infection. I discovered the key lime pie in a jar on the room service menu. It was wonderful. Unfortunately, when I ordered it last month on the Majestic Princess, what I received was not as good. It was more like canned lemon pie filling in a jar. Not good at all. Link to comment Share on other sites More sharing options...
endymion6942 Posted September 24, 2021 #90 Share Posted September 24, 2021 The lamb chops and the cream on mushroom soup served LeBisro on the NCL Pearl. Link to comment Share on other sites More sharing options...
BklynBoy8 Posted September 25, 2021 #91 Share Posted September 25, 2021 4 hours ago, endymion6942 said: The lamb chops and the cream on mushroom soup served LeBisro on the NCL Pearl. Always enjoy Cream of Mushroom either lunch or dinner. QM2 serves an elegant CofM Soup with a dab of Sherry and Chives in the Soup. 1 Link to comment Share on other sites More sharing options...
Rare Hlitner Posted September 25, 2021 #92 Share Posted September 25, 2021 I would consider the caviar on Seabourn among my more memorable cruise line foods. They use a domestic (west coast) farmed caviar that is of excellent quality and it is served as the center piece surrounded with various items such as hard boiled egg, red onions, etc. On Seabourn this is free and you can get it via room service or at any of the bars. Consider that on most mass market lines you would pay $60 - $100 for caviar and it would not normally be served with all the various fixens. Hank 1 Link to comment Share on other sites More sharing options...
clo Posted September 26, 2021 #93 Share Posted September 26, 2021 3 hours ago, Hlitner said: I would consider the caviar on Seabourn among my more memorable cruise line foods. They use a domestic (west coast) farmed caviar that is of excellent quality and it is served as the center piece surrounded with various items such as hard boiled egg, red onions, etc. On Seabourn this is free and you can get it via room service or at any of the bars. Consider that on most mass market lines you would pay $60 - $100 for caviar and it would not normally be served with all the various fixens. Hank Do you remember the particular caviar? For a couple of years now we've been getting Idaho white sturgeon from Seattle Caviar. Link to comment Share on other sites More sharing options...
clo Posted September 26, 2021 #94 Share Posted September 26, 2021 Oceania's Jacques restaurant's escargots. The best I've ever had or made. Link to comment Share on other sites More sharing options...
Rare Hlitner Posted September 26, 2021 #95 Share Posted September 26, 2021 26 minutes ago, clo said: Do you remember the particular caviar? For a couple of years now we've been getting Idaho white sturgeon from Seattle Caviar. I do not know for sure. But it is a black caviar and delicious. About three years ago it was posted (on CC) that they got their caviar through their Thomas Keller connection. The latest info (from other posters) is that they get their caviar from Sterling Caviar (located in California) but other then seeing this posted on CC I have nothing to verify this is the case. When I look at the Sterling web site it seems that if that is what they are using it would be similar to their Classic which goes for around $90 an ounce except that particular caviar does have some white showing online. But what I get on the ship is black (or very dark brown) so it makes me wonder if Sterling is truly the source. Link to comment Share on other sites More sharing options...
clo Posted September 26, 2021 #96 Share Posted September 26, 2021 17 minutes ago, Hlitner said: I do not know for sure. But it is a black caviar and delicious. About three years ago it was posted (on CC) that they got their caviar through their Thomas Keller connection. The latest info (from other posters) is that they get their caviar from Sterling Caviar (located in California) but other then seeing this posted on CC I have nothing to verify this is the case. Hank "Black" isn't necessary the best but glad you enjoyed it. Link to comment Share on other sites More sharing options...
CGTNORMANDIE Posted September 26, 2021 Author #97 Share Posted September 26, 2021 56 minutes ago, clo said: Do you remember the particular caviar? For a couple of years now we've been getting Idaho white sturgeon from Seattle Caviar. The caviar that H is talking about is most likely IMPERIA which is a company out of LA that I subscribe to. They have an excellent selection and some of their product compares very favorably with the Russian Beluga and the Iranian Sevruga. My biggest problem is finding friends to share it with. When you get a tin you need to finish it off quickly. Link to comment Share on other sites More sharing options...
CGTNORMANDIE Posted September 26, 2021 Author #98 Share Posted September 26, 2021 1 hour ago, clo said: Oceania's Jacques restaurant's escargots. The best I've ever had or made. Your escargot looks delicious. The secret of escargot is they need to be fresh or fresh frozen. So many places try to pull them out of a can…ughhh. The best escargot come from a vineyard. They acquire the flavor of grapes just before the harvest. Link to comment Share on other sites More sharing options...
clo Posted September 26, 2021 #99 Share Posted September 26, 2021 3 minutes ago, CGTNORMANDIE said: When you get a tin you need to finish it off quickly. Unopened it's good 4 to 6 weeks. Opened Bob and I can easily eat two ounces 🙂 Link to comment Share on other sites More sharing options...
clo Posted September 26, 2021 #100 Share Posted September 26, 2021 Just now, CGTNORMANDIE said: Your escargot looks delicious. The secret of escargot is they need to be fresh or fresh frozen. So many places try to pull them out of a can…ughhh. The best escargot come from a vineyard. They acquire the flavor of grapes just before the harvest. Those were actually Oceania's. But I make them with canned and they're great. Link to comment Share on other sites More sharing options...
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